Snickerdoodle Blondies

Snickerdoodle Blondies Recipe

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Judy Dahman


Take the soft, chewy texture of a brownie and marry it with the crunchy cinnamon shell of a Snickerdoodle cookie, and voila--the birth of the Snickerdoodle Blondie! As if that weren't enough, their flavor improves with age and they travel well. A nice variation on a regular blondie.

★★★★★ 1 vote
10 Min
25 Min


2 2/3 c
all-purpose flour
2 tsp
baking powder
1 tsp
kosher salt
1 c
unsalted butter (room temperature)
2 c
light brown sugar, packed
eggs (room temperature)
1 Tbsp
pure vanilla extract
2 Tbsp
white sugar
2 tsp
ground cinnamon


1Preheat over to 350 degrees F. Lightly grease 13" x 9" baking pan. Sift together flour, baking powder and salt; set aside. In large bowl, beat together butter, brown sugar, eggs and vanilla until smooth. Stir in flour mixture until well blended. Spread evenly in prepared pan. In small bowl, combine white sugar and cinnamon. Evenly sprinkle cinnamon sugar mixture over top of batter. Bake 25-30 minutes or until surface springs back when gently pressed. Cool slightly. While still warm, cut into bars with sharp knife.

About Snickerdoodle Blondies

Course/Dish: Cakes